Because Baking is Creative: Thumbprint Cookies

Growing up, my mom made these cookies every Christmas (sometimes I'd get to help). So, these cookies have quite a nostalgic effect on me. This is the second Christmas I've made them, and I hope to carry on the "tradition."

These aren't just any old thumbprint cookies...the dough and the chocolate is super soft and tasty! You (and the friends you share them with) will definitely be back for more!

Enjoy, and thanks, Mom.

Childhood Thumbprint Cookies
1 cup butter, softened
2/3 cup sugar
2 egg yolks
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
Chocolate Frosting (recipe follows)

1. Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.

2. Combine flour and salt; add to creamed mixture, mixing well. Chill.

3. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb in each cookie leaving an indentation. Bake at 300 for 20 to 25 minutes; do not brown. Cool on wire racks. Place about ½ tsp. chocolate frosting in each cookie indentation. Yields: 3 ½ dozen.

Chocolate Frosting
1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/4 cup butter
1/2 tsp. vanilla extract

Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil 1 ½ to 2 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Beat until mixture is of spreading consistency. (it also thickens as it cools, so you may have to work rapidly if it gets too thick, but don't use when too thin or it will be runny). Yield: 1 cup.